Bring large pot of water to a boil.
In saucepan, combine oil, onion, salt, cumin, paprika, black pepper, cayenne, turmeric and cinnamon sticks. Simmer 5 minutes, stirring occasionally.
To boiling water, add turnips, cauliflower, broccoli, and carrots; boil 3 minutes. Drain; rinse under cold water to stop cooking; drain.
In large bowl, combine cooked vegetables with sweet peppers, red onion, radishes, garlic, lemon rind and juice. Pour hot marinade over vegetables; stir to coat. Cover; refrigerate 24 to 48 hours; stir occasionally. Serve at room temperature. Makes 12 servings.